Environmental impact assessment of tofu production process: Case study in SME Sugihmanik, Grobogan

Abstract

Tofu contains various substances that are very good when consumed to improve people's nutrition. In addition, tofu also has good taste. The problem is that the tofu production process produces products and non-product outputs in the form of waste that is very dangerous if directly disposed of in the environment. The BOD5 content of tofu small and medium-sized enterprises (SMEs) in Sugihmanik Village ranged from 3,667-4,933 mg/L and COD 7,668-9,736 mg/L. At the same time, the TSS values ranged from 701-1,189 mg/L. The BOD5 value in the river water content is 367 mg/L. It greatly exceeds the set Threshold Value. This study aims to measure the environmental impact using Life Cycle Assessment (LCA). LCA can identify the impact of each activity based on the impact category to identify the processes that contribute significantly to damaging the environment. This study found that the cooking and frying process had the highest impact, where the climate change category was the largest. Wastewater treatment plants, biogas from the biodigester as a substitute for electricity for water pumps, rice husks, and corn cobs are expected to reduce environmental impacts. The first section in your paper